Vegan Pumpkin Pie
written by Gayle
We've all grown up with Pumpkin Pie, right? It really wouldn't be Thanksgiving without it. So here is a Vegan option!
- 1 can (15 oz) or 2 cups of Organic Pumpkin Puree
- 12-14 oz Silken or Soft Tofu
- 3/4 cup Organic sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 pie crust
|This is the kind of tofu to use. I know it says "extra firm," but it also is labelled "silken!"|
Preheat the oven to 350 degrees. Use the convection oven, if you have it.
Combine all of the ingredients (except the pie crust, of course!) and blend in a blender until very smooth.
Pour the filling into the prepared crust.
Bake for about 1 hour, or until a toothpick inserted in the center comes out fairly clean.
Let rest at room temperature until cooled, then refrigerate.
If you would like to make things a bit simpler, Lassen's Bakery produces lots of Pumpkin pies for the holiday season, including a Vegan variety. Give them a try!
If you would like a recipe for a no-fail pie crust, click here.
It's also found on my blog post recipe for a delicious peach pie, found here.